Servings : servings
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Ingredients
Instructions
Making the Chicken Broth
- Rinse your whole chicken and place it into a large pot. Add enough water until just covered (about 10-12 cups). Add in aromatics such as carrot, celery, bay leaf, and peppercorns.Don't worry about adding in every single ingredient if you don't have it on hand. Just make sure you have a couple of additions to add depth of flavor to the broth. Because you'll be using the white parts of the leeks in the soup, you can add the green tops to the broth.
- Bring to a boil over medium high heat then reduce to a simmer for one hour.
- Remove the chicken and place it in a large bowl to cool while you strain the broth. Discard the aromatics and return the chicken broth to the pot.
- You’ll need about half of your chicken for the soup. You can decide whether you prefer to use the chicken breasts or the dark meat. Remove it from the carcass and shred into fine pieces, discarding the skin and bones. Store the rest for another recipe.
Making the Soup
- Slice the whites of the leeks into ½ inch pieces and dice the zucchini. Add them to the pot with the broth and bring to a boil. Cook for about 5 minutes before adding the orzo or rice.
- While the veggies and orzo cook, you’ll make the egg-lemon mixture.In a medium bowl, add the egg yolks, lemon juice, lemon zest, preserved lemon, and crushed garlic. Whisk until evenly combined.
- Add the boiling soup ladle by ladle in a steady stream to the lemon egg mixture to temper the eggs. Go slowly and whisk continuously to avoid cooking the egg which will lead to a chunky texture.
- Once you’ve added a few ladles and the mixture is warm, you can add it back to the pot, whisking as you pour it in. At this time, also add your shredded chicken. Cook for another 2 to 3 minutes.
- At this point, taste your soup and season with salt and pepper as desired.
- Add toppings of your choice and enjoy!
